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Proinflammatory diet linked to increased colorectal cancer risk

Fred K. Tabung, M.S.P.H., Ph.D., from the Harvard T.H. Chan School of Public Health in Boston, and colleagues examined correlations between an empirical dietary inflammatory pattern (EDIP) score, based on a weighted sum of 18 food groups that characterize dietary inflammatory potential, and colorectal cancer risk in a cohort study of 46,804 men and 74,246 women followed for 26 years.  Read more...


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